黄杨小米辣品质分析  

Quality Analysis of‘Huangyangxiaomila’

作　　者：曹亚从 杨创创 何建文[2] 张正海[1] 于海龙[1] 冯锡刚[1] 王立浩[1] CAO Yacong;YANG Chuangchuang;HE Jianwen;ZHANG Zhenghai;YU Hailong;FENG Xigang;WANG Lihao(State Key Laboratory of Vegetable Biobreeding,Institute of Vegetable and Flower,Chinese Academy of Agricultural Sciences,Beijing 100081,China;Pepper Research Institute,Guizhou Academy of Agricultural Sciences,Guiyang 550006,Guizhou,China)

机构地区：[1]中国农业科学院蔬菜花卉研究所,蔬菜生物育种全国重点实验室,北京100081 [2]贵州省农业科学院辣椒研究所,贵州贵阳550006

出　　处：《中国蔬菜》2023年第7期52-56,共5页China Vegetables

基　　金：贵州省科技计划项目[黔科合支撑(2022)重点016号];蔬菜等园艺作物基因资源挖掘与利用项目(2022YFD1200502);贵州省十二大农业特色(辣椒)产业专班项目;海南省崖州湾种子实验室2021年度“揭榜挂帅”项目(B21HJ0204);国家重点研发计划项目(2020YFD1001100);中国农业科学院科技创新工程项目(CAASASTIP-IVFCAAS);国家现代农业产业技术体系项目(CARS-23-A15)。

摘　　要：利用气相色谱-质谱联用(GC-MS)、高效液相色谱(HPLC)法分别测定黄杨小米辣的挥发性物质、辣椒素类物质、脂肪酸的含量。结果表明:在黄杨小米辣中共检测到42种挥发性物质,在萜烯类、酯类、酮类、醛类、醇类等辣椒主要挥发性风味物质中,含量最高的为β-罗勒烯;辣椒素和二氢辣椒素总含量为316.05μg·g^(-1),辣椒素类物质总含量为351.17μg·g^(-1),斯科维尔指数5 415.04,辣度36.10度,属于中辣级别;共检测到13种脂肪酸,总含量为126.45 mg·g^(-1),其中含量较高的3种脂肪酸为亚油酸、棕榈酸和油酸,分别占脂肪酸总含量的68.01%、13.72%、12.58%,不饱和脂肪酸含量高,品质佳。Gas chromatography-mass spectrometry(GC-MS),high performance liquid chromatography(HPLC)were used to determine the contents of volatile substances,capsaicinoids and fatty acids in‘Huangyangxiaomila’,respectively.The result showed that a total of 42 volatile substances were detected in‘Huangyangxiaomila’.Among the main volatile flavor substances in chili pepper such as terpenes,esters,ketones,aldehydes,and alcohols,β-ocimene has the highest content.The total content of capsaicin and dihydrocapsaicin was 316.05μg·g^(-1),the content of capsaicinoids was 351.17μg·g^(-1),scoville index was 5415.04,and the spiciness is 36.10 degrees,moderate spicy.A total of 13 fatty acids were detected,and the total content was 126.45 mg·g^(-1).Among them,the three fatty acids with the higher content are linoleic acid,palmitic acid and oleic acid,accounting for 68.01%,13.72%and 12.58%of the total fatty acids,with high content of unsaturated fatty acids and good quality.

关 键 词：GC-MS HPLC 挥发性风味物质 辣椒素类物质 脂肪酸 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]